From time to time, I find myself amazed once more at how vividly blue the sky looks on breezy autumn mornings, a blue potent enough to touch the soul.
Sanober Khan
The climate has shifted in my region, and autumn has swiftly arrived with brisk mornings, bright blue skies, and the anticipation of cool evenings. It’s a fleeting season, making every moment a treasure. Cooking for this time of year is a delight—hearty and warming—stews and soups, roasts, and desserts, along with root vegetables seasoned with earthy herbs such as thyme, tarragon, and rosemary.
This casserole is indulgent and satisfying; ideal for the season, particularly after a day spent outdoors. When preparing it, try to select cider made from freshly pressed apple juice rather than concentrate, and opt for a dry variety as opposed to a sweet one. We enjoy sipping cider in the summer, and the Barossa Cider Co. brew is among our top choices. It pairs beautifully with this recipe. Accompany it with creamy mashed potatoes, steamed green beans, and some crusty bread to soak up the remaining sauce.
Serves 4
- 1 tablespoon olive oil
- 4 chicken Maryland pieces, skin on
- 4 slices of smoky bacon, diced
- 1 medium brown onion, peeled, halved, and sliced
- 1 clove garlic, finely chopped
- 4-5 sprigs of thyme, plus additional for serving
- 2 heaped teaspoons Dijon mustard
- 450 ml dry apple cider
- sea salt and black pepper
Begin by preheating your oven to 180 C. Heat a large frying pan over medium heat and add the olive oil. Brown the chicken pieces thoroughly until they are a golden hue. Remove from the pan and set aside. Next, add the onion, garlic, bacon, and thyme to the pan and sauté until the onion becomes tender, ensuring the garlic does not burn. Increase the heat to high. Pour in the cider and allow it to cook for a couple of minutes before incorporating the Dijon mustard. Use a wooden spoon to mix and lift any delightful crispy bits stuck to the bottom of the pan. Take it off the heat, then pour the sauce into a medium-sized casserole dish. Arrange the chicken pieces in a single layer and drizzle with some sauce. Season generously with salt and freshly ground black pepper. Cover tightly with foil and bake in the oven for 35-40 minutes. Remove the foil, spoon additional sauce over the chicken, and return to the oven for another 10 minutes. Discard the cooked thyme before serving, scatter over about a tablespoon more of fresh thyme leaves, and add another generous dash of black pepper.
**Oven-Roasted Chicken with Apple Cider and Bacon Sauce: A Cozy Culinary Delight**
As the temperatures drop and the foliage begins to change, few dishes encapsulate the spirit of the season like oven-roasted chicken accompanied by a luscious apple cider and bacon sauce. This recipe melds the savory essence of roasted chicken with the sweet and tart flavors of apple cider, all enhanced by the smoky, salty goodness of bacon. Whether you’re hosting a warm family gathering or entertaining friends, this dish strikes a perfect balance of comfort and elegance.
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### The Inspiration Behind the Dish
Oven-roasted chicken with apple cider and bacon sauce draws inspiration from classic autumnal flavors present in both American and European cuisines. Apple cider, a fall cooking essential, introduces a natural sweetness and acidity that complements poultry splendidly. Smoked bacon offers a depth of umami and a rustic, hearty quality that enhances the chicken’s mild flavor. Together, these components create a seamless blend that is both fulfilling and unforgettable.
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### Ingredients and Preparation
**For the Chicken:**
– 4 bone-in, skin-on chicken thighs or breasts
– Salt and freshly ground black pepper
– 1 tablespoon olive oil
– 1 teaspoon dried thyme or fresh thyme sprigs
– 1 teaspoon garlic powder (optional)
**For the Apple Cider and Bacon Sauce:**
– 4 slices smoked bacon, chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup apple cider (ideally unfiltered for a fuller flavor)
– 1/2 cup chicken broth
– 1 tablespoon Dijon mustard
– 1/2 cup heavy cream or crème fraîche
– Fresh thyme or sage (optional, for garnish)
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### Cooking Instructions
**1. Prepare the Chicken:**
Preheat your oven to 400°F (200°C). Dry the chicken pieces thoroughly with paper towels and generously season with salt, pepper, thyme, and garlic powder. Heat olive oil in a sizable oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken, skin-side down, until golden brown (approximately 5 minutes), then turn and cook for an additional 3 minutes. Set the chicken aside.
**2. Make the Sauce Base:**
In the same skillet, add the diced bacon and cook until crispy. Remove any excess fat, retaining about 1 tablespoon in the pan. Add the chopped onion and sauté until translucent, followed by the garlic, stirring for another minute.
**3. Deglaze and Simmer:**
Pour in the apple cider and chicken broth while scraping the browned bits from the pan’s bottom. Mix in the Dijon mustard and let the mixture simmer. Allow it to reduce slightly for around 5–7 minutes.
**4. Bake the Chicken:**
Return the seared chicken to the skillet, skin-side facing up. Shift the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken attains an internal temperature of 165°F (74°C).
**5. Finish the Sauce:**
Remove the chicken and keep it warm. Place the skillet back on the stove over medium heat. Stir in the heavy cream and simmer the sauce until it thickens slightly, for about 3–5 minutes. Adjust the seasoning with salt and pepper as required.
**6. Serve:**
Arrange the chicken on plates and generously ladle the apple cider and bacon sauce over it. Garnish with fresh thyme or sage for an aromatic finish.
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### Serving Suggestions
This dish pairs excellently with mashed potatoes, roasted root vegetables, or creamy polenta. For a lighter side, consider serving it with a crisp green salad topped with apple slices and toasted walnuts. A glass of dry hard cider or a light-bodied white wine like Chardonnay or Riesling complements the flavors wonderfully.
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### Nutritional Considerations
Although indulgent, this dish can be made lighter by using skinless chicken breasts, opting for turkey bacon, or substituting half-and-half for heavy cream. For a gluten-free variation, ensure that the chicken broth and mustard are certified gluten-free.
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### Final Thoughts
Oven-roasted chicken with apple cider and bacon sauce is not merely a meal—it’s an homage to seasonal flavors and comforting home-cooked goodness. With its rich aroma, layered taste, and heartwarming essence, this dish is sure to earn a place among your favorite recipes throughout autumn and winter. Whether you’re an experienced chef or a kitchen beginner, this recipe is accessible, rewarding, and sure to impress.